Zesty Ginger Loaf Cake
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
- For the gingerbread
- ½ cup light brown sugar
- ¾ cup Golden syrup
- ½ cup butter
- 2 cups all-purpose flour
- 2 tsps ground ginger
- 1 tsp ground cinnamon
- 1 tsp Mixed spice
- ½ tsp baking soda
- 2 eggs (beaten)
- 2 Tbsps milk
- For the icing
- 1 ½ cups powdered sugar
- 2 Tbsps lemon juice
- To decorate
- 1 unwaxed lemon (pared rind)
Preparation
Kitchen utensils
1 Bowl, 1 Hand mixer, 1 Small knife, 1 Cutting board, 1 Box grater, 1 Sieve, 1 Tablespoon, 1 Muffin tin (für 12 Muffins), 12 Baking cups, 1 Measuring cups
Preparation steps
1.
For the gingerbread: heat the oven to 180°C (160° fan) 350°F gas 4. Butter a 22cm|9" loaf tin and line the base with non-stick baking paper.
2.
Put the sugar, syrup and butter in a pan and gently heat until melted and smooth. Remove from the heat and set aside.
3.
Sift the flour, spices and bicarbonate of soda into a mixing bowl. Pour in the melted mixture and stir until blended. Stir in the eggs and milk.
4.
Spoon into the tin and bake for 50-60 minutes, until risen and a skewer or cocktail stick inserted into the centre comes out clean. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
5.
For the icing: sift the icing sugar into a bowl and stir in just enough lemon juice to form a smooth thick icing. Beat until smooth and spoon over the top of the cake, allowing it to run down the sides. Sprinkle with the lemon rind and leave to set.
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